Sandwich recipes

New-style BLT sandwich

15 minutes

Couscous recipes

Chunky vegetables with toasted couscous

30 minutes

Beans recipes

Creamy beans with pan-fried baby marrow ribbons

25 minutes

Tomato saffron chicken

45 minutes

Flapjack recipes

Pumpkin flapjacks with butterscotch sauce

30 minutes

Roast pork with pumpkin and baby apples

2 hours

Pumpkin, sage and blue cheese tart

30 minutes

Mascarpone and pumpkin risotto with ground nutmeg

40 minutes

Fall-off-the-bone lamb shanks on sweet pumpkin mash

1 hour

Lamb recipes

Lamb steaks with celeriac gratin

1 hour

Beer Food

Pork-and-apple sausages with beer-baked sauerkraut

40 minutes

Fish recipes

Goat’s cheese and spinach bake

40 minutes

Goat’s cheese and spinach bake

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

400 g ready-to-use spinach or Swiss chard
2-4 T olive oil
2 cloves garlic, crushed
Sea salt and freshly ground black pepper
1 x 400 g can chopped Italian tomatoes
10 sheets fresh lasagne (about 220 g)
2 x 100 g logs chevin
1 cup grated pecorino, plus extra for sprinkling
1 cup vegetable stock

Method

Preheat the oven to 190°C.

Pour boiling water over the spinach or Swiss chard and leave for about 5 minutes to wilt. Drain well then chop roughly.

Turn into a heated pan and stir until all the water evaporates. Mix with 2 T olive oil, 1 clove crushed garlic and seasoning, to taste.

Add 1 T olive oil to a saucepan over a high heat. When hot, add the remaining garlic and the tomato and season to taste.

Reduce over a high heat, then blend and check seasoning. Oil a baking tin or dish, then line it with pasta sheets. Spread thinly with tomato sauce then spoon over the sautéed spinach.

Add rounds of chevin and sprinkle with grated pecorino. Repeat, ending with a pasta sheet. Pour in the stock, lifting the pasta to make space for it.

Sprinkle with a little more pecorino, drizzle with the remaining olive oil and bake for 30 minutes, or until the pasta is tender and the top golden. Allow to stand for 5 minutes before serving.

Per serving: 2360.4 kJ, 22.1 g protein, 33.9 g fat, 44.5 g carbs

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New-style BLT sandwich

Chunky vegetables with toasted couscous

Creamy beans with pan-fried baby marrow ribbons

Tomato saffron chicken

Pumpkin flapjacks with butterscotch sauce

Roast pork with pumpkin and baby apples

Pumpkin, sage and blue cheese tart

Mascarpone and pumpkin risotto with ground nutmeg

Fall-off-the-bone lamb shanks on sweet pumpkin mash

Lamb steaks with celeriac gratin

Pork-and-apple sausages with beer-baked sauerkraut

Goat’s cheese and spinach bake

Goat’s cheese and spinach bake

Ingredients

Method